"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes.

So I wondered what could have ruined the starter.

Well, you wrote that the starter behaves decently outside the hop environment ...
Perhaps in rye sourdough fermentation is lactic, and not yeast? It would then be quite obvious that the starter is not suitable for growing yeast. Here's how to check without labs?

Perhaps in rye sourdough fermentation is lactic, and not yeast? It would then be quite obvious that the starter is not suitable for growing yeast.

This is what confuses me.
Even most likely in a rye ICD.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, so you need to try to grow the right yeast. On the second, third day there will be no movement - then already include forcing: something from berries, fruits (the same chopped banana peel!) + Heat. I'll do it one of these days ...

And I'll probably cook now. Anyway, it won't be too soon to sleep (baguettes are proving)

[ANGELINA BLACKmore]

ANGELINA BLACKmore, read, an excellent topic for comprehension, the forgotten truth is undeserved!

Liquid yeast based on fruits, vegetables, herbs, tea ... (lappl1)

true Ksyusha Trishechka I was noted there recently, but I probably forgot this topic myself



For myself, I decided that I would bring out the starter using the link given above, and then transplant a colony of the resulting yeast onto potato-hop concentrate. It is more familiar to use, and will also not require feeding.

Guys, wait a minute After all, I added 2 tablespoons of rye sourdough (semi-finished product) to the first sourdough, it always lives in my withers and it turned out fine, just a little thin, my white bread was baked on it. Now I bake bread with the sourdough that escaped - it has no starter

Yura, for me, too, when the leaven did not move, I added fruit yeast ...

[Helen]

Helen, great videos! Everything is very clear! I'll try to make such a thick dough next time!

Yura, for me, too, when the leaven did not move, I added fruit yeast ...

Well, it turns out you have already transplanted them to our main environment!
So I'll try on a banana peel, the result of the transplant will be interesting!

recently, but I probably forgot this topic myself

Yeah, it was ...
I added some more water and half a spoonful of honey to mine, I'll see until tomorrow ...

fruit yeast.

Leeyen, and I put your apple, picked up the apples in the country, the last ones, and muddied it, I'm waiting ...

I added some more water and half a spoonful of honey to mine

only honey, how interesting it will affect, it is also famous for its bactericidal properties. I'll see with you what happens!

Leeyen, and I put your apple, picked up the apples in the country, the last ones, and muddied it, I'm waiting ...

Good girl and let her stand in the fridge !!!

I'll see what happens with you

What a sinister! All day it was at least henna, and now it is almost midnight, he took it into his head to shove ... So much for your muffin! As if it’s night now, do not sleep with pastries.

[Yuri K]

Yuri K, I formed the bread yesterday and put it in the refrigerator for the night, and in the morning I baked it. Beautiful!

I cooked a new "jelly" We will grow again.

for the night in the refrigerator, and in the morning I baked. Beautiful!

Will not fit, my volumes are not the same

[Yuri K]

Yuri K, then continue to conjure. Good luck!

[Irinap]

Irinap,

I decided to put the dough at 60g ...
And the leaven is in two jars, I decided to merge it together. The leaven remains 154g + 154g of water + 300g of flour.It turned out to be thick, the container was tightly closed with a lid. Left just on the countertop, in the kitchen + 22 °

Yeah ... I ruined everything today to the fullest. First, the poppy turned out to be raw, then the brine with poppy seeds was poured onto a baking sheet and burned. The rest of the poppy spilled into the second portion of the dough, it turned out to be a mess, don't understand why ...
One disorder and translation of products. These are the monsters that turned out. I put the rest in the molds, spat and, without proofing, plopped into the oven preheated after the monsters. Hid shame under the spoiler ...
In short, I am only capable of bread

It got cold, I tried it. Well at least it was baked, but then how he looked - thought kirdyk, cool and for throwing away. It turned out to be edible and fluffy, albeit ugly

[Yuri K]

Yuri KDon't cry, the baking looks delicious! Did you roll it with a roll?
Previously, I baked large rolls with poppy seeds, cut it in portions on the whole baking sheet and ready-made.



On the advice of Helen, she closed the dough tightly, after 6 hours it increased three times.

[Yuri K]

Yuri K, excellent rolls, I love everything with poppy seeds ...

On the advice of Helen, she closed the dough tightly, after 6 hours it increased three times.

Did you roll it with a roll?
Previously, I baked large rolls with poppy seeds, cut it in portions on the whole baking sheet and ready-made.

I wanted to do this, but how everything started flowing, I gave up bothering. I only managed to cut it into pieces

excellent rolls, I love everything with poppy seeds ...

The son was running, looking for a poppy. It turns out that this is a shortage and expensive!
Then I fiddled with it for another hour and a half with cooking, then ground it with sugar and butter, etc. And so offensively, I "rolled it up" into loaves when I saw that it wasn’t working with rolls



The truth was baked, but it was too late to fix

[Yuri K]

Yuri K, well, you find fault with yourself
although, she herself is so upset sometimes that the bread did not work out

well, you find fault with yourself
although I myself am so upset sometimes

Well, then you can understand me. Okay, if I still decide when, nafig - I won't cook poppy seeds. It's such ... uh, it turns out garbage! Better dry flavored with butter, sugar and protein, it will be enough!
The most offensive thing is that I was digging around until 4 in the morning ...

Helen, thank you very much for the baguette recipe.

The taste and aroma of baguettes are simply great. But considering that my leaven is handcrafted and unhealthy, such a dough came out. The baguettes did not rise from the word almost, well, very, very, very little. This morning I tasted it and was afraid not to come off them. With all the flaws of the rise, the products have a thin and crispy crust, and the crumb is soft, baked, and even flavored with seeds.
When I get a quicker sourdough, I will repeat it without fail.

[Yuri K]

Yuri K, Yur, why are you picking on yourself, rolls!
After adding honey with water, my leaven was "offended" and stratified, mixed in the morning, it's worth it .... the 4th day is suitable ... silence ...

[Ludmila lappl1]

Yur, why are you picking on yourself

I wanted to get a different result ...

After adding honey with water, my leaven was "offended" and stratified, mixed in the morning, it's worth it .... the 4th day is suitable ... silence ...

You have no liquid yeast from the topic now Ludmila lappl1? It is urgent to fix it, it will get moldy after all ...
There is no smell of fermentation from the can at all?

[Yuri K]

Yuri K, I don’t know how you made the poppy, but here is what is in the book of RP Kengis.
5 tablespoons of poppy seeds, 4 tablespoons of sugar, 1 egg. Rinse the poppy seeds in warm water, pour into boiling water, and after the water with the poppy seeds boil, pour it onto a clean sieve or cheesecloth to drain the water. Dry the poppy seeds and crush. Add sugar and raw egg.
You may have done so, but there may be something wrong. The recipes of this author on the Internet are walking in full.

You may have done so, but there may be something wrong.

I did so, only the poppy boiled for 1.5 hours and did not dry, let it drain on a sieve, but it remained raw! Bliiiiiiiiin! That's why a good thought comes after? It was necessary to dry it in a frying pan! Here I am a fool It's all night, and the dough, which came up sky-high, there was nowhere to pull with it ...

I divided the dough into three parts, kneaded the dough with a kneader, I liked the consistency of the dough after kneading. So for three loaves of bread, the dough is proofed.

After adding honey with water, my leaven was "offended" and stratified, mixed in the morning, it's worth it .... the 4th day is suitable ... silence ...

Ksyusha, I had a similar situation, I really didn’t add anything, but put a dough for testing the sourdough and baked a bar in the evening. Everything worked out! The leaven works. In the evening I will try to insert a photo from my computer.

[Antonina 104]

Antonina 104, I'm already across the page, I’m probably writing two about the test dough, the girls don’t hear ...

There is no smell of fermentation from the can at all?

Nope, the smell of hops and honey, but it's easier to cook a new one, you have to buy another hop and.
There is no fruit yeast, they disappeared from me, I didn't put it any more.

Ksyusha, I had a similar situation, I really didn’t add anything, but put a dough for testing the sourdough and baked a bar in the evening. Everything worked out! The leaven works. In the evening I will try to insert a photo from my computer.

And I already have raisins and honey .... ah, I'll mix a new one later.

[Ksyusha]

Ksyusha, no need to cook a new one.
Put the dough as Helen writes. You will know exactly what kind of leaven you have.
I now have exactly 1.5 liters of starter jelly, it stands in the refrigerator under a plastic lid. There is no stratification, it can be seen sleeping and gaining strength.

[Ksyusha]

Ksyusha, no need to cook a new one.
Put the dough as Helen writes. You will know exactly what kind of leaven you have.
I now have exactly 1.5 liters of starter jelly, it stands in the refrigerator under a plastic lid. There is no stratification, it can be seen sleeping and gaining strength.

Since to put it, if there is no fermentation at all, here is absolutely silence ...

Since to put it, if there is no fermentation at all, here is absolutely silence ...

Well, yes .. Even if there is no smell of fermentation, then it’s useless to try. If you just throw raisins there, yeast needs to come from somewhere ... And the nutrient medium - honey and water is already there.

This is how she is, top and side view.

only raisins

Also, threw, the result

[Natasha]

Hello everyone!!! Oh, here in the morning everyone has reports ...
Natasha, thank you for the kind words, well, when the leaven is thermonuclear, then vaasche, you will eat away
At the expense of steam in the oven, I want to show how I do ... maybe someone will come in handy

[Trishka]

Trishka, try not hops, but buy another potato ... Maybe all kinds of nitrates and preservatives in this one? It is better to take from summer residents if you have friends ... You need to get the result? I don’t know

[Elena]

Elena, Helen, thank you for the idea with ice! It is great!!!

[Helen]

Helen, lovely video! Question: even with hot water in the oven, the temperature drops, but what about ice? And yet, the Chinese silicone mats are safe for baking, so I'm careful. These are those with a circle in the middle, sold in our markets around. On waxed paper or whatever, the bottom of the baking sticks to me ...

So they brought me the village potatoes. Now it remains to gather up the courage, study the materiel again and, after praying, start the leaven.

[Elena]

Question: even with hot water in the oven, the temperature drops, but what about ice?

Elena, Helen, thank you for the idea with ice! It is great!!!

I did NOT watch whether it was decreasing or not ... again, at school they showed it and I like it this way ... you throw ice and immediately an explosion of steam ...

I like it this way ... you throw ice and immediately an explosion of steam ...

Got it

So they brought me the village potatoes. Now it remains to gather up the courage and, praying, start the leaven.

Well ... with God!

not hops, but buy another potato

Yur, so I took another potato the second time, the same hops were in the leftovers, now I have to buy hops again.

[Trishka]

Trishka, and did not try to add raisin water? Viki made raisin sourdough. I want to apply her first move.

hops were the same in the leftovers

how to understand the leftovers !? There is a pack of 30g in the pharmacy, how much did you put on the starter culture?

But raisins not coated with oil are hard to find.

I had a pack of hops of 30 grams was enough for 2 attempts to make sourdough and half of zhmenka remained - Ksyusha focus on this